saint peter, sydney.
dinner at saint peter was a relatively last-minute affair for us. it was pure kismet that the "3 perfect days in.." feature of united's hemispheres magazine during our flight to sydney was... sydney! and in that article, it mentions "an award-winning 'gill-to-tail' restaurant that experiments with offal and dry-aging—essentially treating fish like meat." we couldn't not go.
assorted local rock oysters.
raw diced mooloolaba albacore, broadbill, sour onion, egg yolk.
mooloolaba mixed and ready to eat.
this is the kind of neighborhood seafood restaurant dreams are made of. the cozy space, the friendly service, the delicious, delicious seafood in all its varied preparations. everything was laid back yet impeccable in its attention to detail. i was very excited to get to try pipis again, and loved that the spanish mackeral also came with its liver and roe.
coorong pipis, borlotti beans, broadbill belly bacon & herb salad.
bowen line caught spanish mackerel, portebello mushrooms, liver & roe.
salt & vinegar onion rings.
lemon tart.
also, their onion rings are amazing! perfect crunch, and when you bite in, the onion breaks properly (so you're not pulling it out of it's batter shell). i would definitely call this little restaurant on oxford street a gastronomic highlight of our time in sydney.
362 Oxford St, Paddington NSW 2021, Australia
